Sunchokes Chips de topinambours

This recipe is soooooo easy… actually it’s not a recipe, it’s an idea to use your Jerusalem artichokes or Sunchokes!

Sometimes, we are not as creative and we just need ideas of what to do with the things we bought or the things that we are leftover with. It’s either because we bought a little more that the recipe called for or, like me, a friend gave you so much!

That was the case for my Sunchokes… after making a soup and a fermented jar… I had a few left over. I thought it would be a great snack to have with my apéro! You tell me!?

Depending on the freshness of your Sunchokes and if they are organic, locally grown or store bought without any knowledge of their growing technics… you can peal them or not. It’s your choice! I didn’t because I knew that my friends grew them in their garden with nothing chemical in the soil.

So first, wash them thoroughly. Then, if you do, peel them.

Then, slice very thinly with a mandolin or a peeler.

Either transfer the slices on a baking sheet without overlapping. Grill them until they are golden. You may have to rotate your baking sheet to have an even colour.

Or transfer them in very hot oil (pan or fryer) carefully, so you don’t splash and burn yourself, for a few minutes until they are golden.